Last year I made a pav using Splenda which was 1 cup Splenda to 4 egg whites whereas my recipe using sugar would have been 2 cups to six egg whites (both recipes plus cornflour, vinegar). The Splenda pav was not as fluffy as my normal pavs and I wonder if I could just increase the amount of Spenda to 1 1/2 cups. Anyone here made a pav for a diabetic, would be interested in your thoughts. Thank you.

gayle6 - 2019-12-13 12:04:00

As a comparison have a look at this recipe from splenda. Just be careful as adding too much sweetener can give it a funny taste.
https://www.splenda.ca/en/recipes/fresh-berry-pavlova-recipe

marcs - 2019-12-13 22:08:00

Found this triffle recipe which sounds yum
https://www.taste.com.au/recipes/diabetic-friendly-trifle/lx
iylkvf

marcs - 2019-12-13 22:09:00

Keto Pavlova....I made this last year it was really nice, it will go a golden colour, is marshmallow all through. I will use the recipe again this year.
Ingredients

6 egg whites total weight 240g room temperature add extra whites to achieve the weight
1 teaspoon cream of tartar
80 g powdered erythritol
1/4 teaspoon xanthan gum
2 teaspoons vanilla extract
1 teaspoon vinegar plus [extra to clean the bowl before starting]

Instructions

Preheat oven to 150 C Line a large baking tray with baking paper.
Clean mixer bowl thoroughly with vinegar and paper towel. Dry well.
Use an electric mixer to whisk egg whites and cream of tartar until soft peaks form.
Add add sweetener 1 teaspoon at a time mixing well after each addition Add in xanthan, vanilla and vinegar and mix well.
Turn oven down to 100 C
Spoon meringue mix into large high pavlova approximately 25cm in diameter. Smooth sides and top to desired pattern.
Cook pavlova for 90 minutes.

pickles7 - 2019-12-14 12:36:00